Yellow Jasmine Rice

$1.54 recipe / $0.26 serving

Okay, this is a pretty big statement to make, but… This is the best rice I’ve ever had.

Yep. The flavor was simply out of this world. The aroma as it cooked almost gave me a high. Plain white rice is dead to me now.

If you follow the blog you’re probably familiar with how much I love jasmine rice. I don’t know how I lived my whole life without knowing about it, but since discovering it a year or two ago, I just can’t stop. It’s incredible. If you haven’t tried jasmine rice yet, get to the store NOW and buy some.

Jasmine rice is naturally fragrant and has the most wonderfully rich, mellow, and almost nutty flavor. You can find it at most major supermarkets either in the Asian section or in the rice section (usually on the bottom shelf). It can be pricy if you buy one of those small specialty brand containers but if you buy the actual Asian brand (in large bags, bottom shelf), its just as inexpensive as regular rice. Also check bulk bins. Some stores will have jasmine rice (white AND brown) in bulk.

Anyway, I decided to kick up the jasmine rice by adding a few spices and something magical happened. The turmeric and cumin added to the rich, nutty flavor of the jasmine rice and the little pinch of cinnamon added just a hint of spicy sweetness… like hitting the cymbals on a drum kit. The first bite was so good, I swear I saw angels.

Okay, if you haven’t been weirded out by my rice-love manifesto, here’s the recipe:

Yellow Jasmine Rice

yellow jasmine rice

4.8 from 22 reviews
yellow jasmine rice
 
Prep time
Cook time
Total time
 
Total Cost: $1.54
Cost Per Serving: $0.26
Serves: 6
Ingredients
  • 2 cups uncooked jasmine rice $0.88
  • 3 cups chicken broth $0.27
  • 1 tsp turmeric $0.05
  • ½ Tbsp minced garlic $0.10
  • ¼ tsp ground cumin $0.02
  • ⅛ tsp cinnamon $0.02
  • 1 whole bay leaf $0.05
  • 2 Tbsp butter $0.15
Instructions
  1. Heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
  2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts.
  3. Add 3 cups of chicken broth and one bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer (with the lid in place) for 20 minutes.
  4. After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve!

 

yellow jasmine rice

Step By Step Photos

spicesThis is the magical mixture that brought the jasmine rice from delicious to heavenly. Butter, turmeric, cumin, cinnamon, garlic, and a bay leaf.

melt butter w/spicesMelt the butter in a pot along with the turmeric, cumin, cinnamon, and garlic.

toast rice and spicesAdd the dry rice to the pot. Stir and cook the mixture for about 2 minutes. This will toast the rice and spices giving them a deeper, nuttier flavor. You should hear a popping or crackling noise as the rice toasts.

brothAdd 3 cups of chicken broth… or in this case, 3 tsp (1 Tbsp) of chicken base plus 3 cups of water. I like Better Than Bouillon because it’s less expensive than buying cans/boxes of broth and way better quality than the little cubes.

bay leafAdd the bay leaf as well. Give everything a good stir, place a lid on top, and increase the heat to high. Bring it up to a full boil then immediately turn the heat down to low. Let simmer for 20 minutes.

steamed riceAfter 20 minutes, turn the heat off and let it sit undisturbed (do not remove the lid) for another 10 minutes. When I finally opened it up, the bay leaf was right on top, pretty as a picture!

fluff with forkFluff with a fork and serve!

yellow jasmine rice

114 Comments

  1. I made this last night. It was delicious! had it with some grilled pork chops and sauteed spinach. It was so nice to have rice with so much flavor minus the gravy. Saving a lot of calories this way!

  2. Another good rule of thumb (literally) is place one cup of rice in a pan, gently pour in water or broth (try to disturb the rice as liitle as possible while doing it) until it is about 1″ above the level of the rice. Boil until the water has reached the level of the rice, and then remove it immediately and cover it for 20 minutes. It is one of the best ways to get the “sticky rice” used in many Asian recipes. If you don’t have a basic visual in your head of what an inch looks like, use the first joint of your finger to measure the cold water. It is usually about an inch.
    It turns out perfectly every time, but the key is to remove it as as soon as the water has boiled down to the level of the rice!

  3. Julia says:

    Yum! This is good enough to eat on its own. Didn’t change a thing–although I might try it with basmati rice in the rice cooker next time!

  4. Jennifer says:

    What is a serving size of rice? thank you

  5. Bethany says:

    I have made this twice now. I love it! I’ve been getting a lot of leafy greens in my CSA lately, and I just love stir fried greens on top of this rice. It was meant to be. Last night I added scrambled eggs to my bowl. Oh, and of course siracha is always nice.

  6. Excellent and simple recipe. I searched long and hard for a turmeric seasoned rice recipe. I came across this one and my family loves it. I switched out the butter for oil (health reasons) and it is still really good.

  7. I used this method and all of the same spices with brown basmati rice and it was wonderful!

    I did have to cook it twice as long, but I expected a longer cooking time with brown rice and also I’m at 3300 feet elevation.

  8. Peggy says:

    Fantastic recipe. Made it the first time yesterday and very pleased with the result. We’re currently overseas and tumeric is a native spice, but I’d never used it. Lucky me, I did have it in my pantry! I used water rather than broth and followed the cooking instructions up to toasting the rice and spices, then transferred to our rice cooker. It turned out great!

    Thanks for another yummy recipe :)

  9. Ok, this is a question in general. Do you rinse your rice before you cook it? I keep hearing that you should, but I’ve never done it (because I’m lazy at heart), and I’m not sure what difference it makes.

    • I’ve never done it either (also because I’m lazy). I think the thought is that it will remove dirt and dust from the rice. I’ve heard that you should swish it in water a few times or until the water stays clear, although the few times I’ve tried the water just keeps getting cloudy and never really stays clear.

      • Caroline says:

        It usually takes about 3 changes of water for me. The main difference I’ve found is that if you wash and then soak the rice for about 15-30 minutes, it cooks 5-10 min faster (you would use 1Tb less water per 15 min soaked), and your grains of rice don’t stick together.

        From what I’ve read, this to be more desirable for Basmati rice dishes than Jasmine rice dishes, however. :) Either way it’ll still be delicious.

  10. Valerie says:

    Do you think vegetable bouillon would work fine? Would you tweak the spices in any way to achieve a similar flavor? Thanks so much!

  11. George says:

    Any thoughts on using Saffron vs Tumeric?

  12. Stephanie says:

    Wait! I just realized I used basmati rice, not jasmine. Disregard!

  13. Stephanie says:

    This is the first time a Budget Bytes recipe did not work for me. I opened the pot and the rice was undercooked and half-filled with water. I think my lowest setting was too low.

    • Yeah, it’s a little tricky finding the right setting on your stove top because every stove will be slightly different (and the thickness/weight of your pot will also make a difference). Basically, you want it to still be gently simmering when you turn it down, but the lowest heat that will keep it simmering.

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